2 large Sweet Potatoes, peeled
1/2 large White Onion
10-12 Gordy’s Thai Basil Jalapeños, plus more to top
1/2 cup Almond Meal (or Flour)
1 tsp. Baking Powder
1 1/2 tsp. Salt
1/2 tsp. ground White Pepper
Oil for frying
Preheat oven to 300º. Use a box grater or food processor to shred the sweet potato and onion, then transfer to a paper towel-lined bowl and press to remove excess liquid (squeezing in a cheesecloth or tea towel will do this as well).
Transfer mixture to a large bowl, and mix in egg, almond meal, baking powder, salt, and white pepper.
Pat Gordy’s Thai Basil Jalapeños dry, then dice. Add to sweet potato mixture and mix well.
Warm a cast iron skillet over medium heat, then add 3 tbsp oil. Form small, palm-sized latkes with your hands and fry in batches, pressing down on each latke with a spatula or spoon to flatten. Fry until golden brown, then flip. Once cooked, transfer briefly to a paper towel-lined plate to drain, then transfer to a baking sheet in the oven to cook through.
Repeat the process with the remaining batter, adding oil as needed to maintain 3 tbsps. per skillet session.
After ten minutes in the oven, these are ready to serve warm. Top with additional Gordy’s Thai Basil Jalapeños.